Grilled polenta wedges with olive sauce

Recipe from: 4/10/2002 12:00:00 AM
Ingredients 9
Servings 1


Serving Change
  • 500
  • 250
    calamata olives
  • 1
  • 2
    cloves garlic
  • 125
    olive oil
  • salt to taste
  • 100
    Parmesan shavings
  • 8
    basil leaves to garnish
  • freshly ground black pepper



Prepare the polenta according to the instructions on the packet, then pour onto a tray and allow to set in a 5 cm thick layer.
Meanwhile, stone the olives and blend with the chilli, garlic and olive oil. Remove and set aside for later use.
Cut the polenta into triangular shapes and fry on a very hot griddle pan brushed with olive oil until they are clearly marked.
To serve, spoon a generous amount of the olive sauce onto a polenta wedge, Sprinkle with Parmesan, basil leaves, freshly ground black pepper and an extra drizzling of olive oil.


Read more on: starch  |  grill  |  shallow-fry

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